WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
STRING BEAN & ARUGULA SALAD
Provided by John Schlimm
Categories Salad Side Vegetarian Backyard BBQ Green Bean Arugula Grill Grill/Barbecue Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Heat the grill to medium-high.
- In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.
STRING BEAN, ARUGULA, AND PASTA SALAD
Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
- Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
- Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
- Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.
FRENCH STRING BEAN SALAD
Steps:
- Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)
LEMONY WHITE BEAN AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
- Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss well to coat. Serve.
ITALIAN STRING BEAN SALAD
Make and share this Italian String Bean Salad recipe from Food.com.
Provided by DSimone
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil string beans 4-5 minutes, cooked but still a crisp bite. Steaming a great option as well. Cool under cold water to stop cooking. Place in serving bowl. Mix dressing ingredients then toss with string beans. Best served room temperature. Making ahead will increase the flavors.
- Enjoy!
Nutrition Facts : Calories 66, Fat 5.2, SaturatedFat 0.7, Sodium 4.1, Carbohydrate 4.7, Fiber 1.8, Sugar 2, Protein 1.1
ARUGULA SALAD WITH CANNELLINI BEANS
This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g
ARUGULA PASTA SALAD
A delicious summer dish that's easy, has few ingredients, and tastes amazing!
Provided by Chef Grace
Categories Vegetarian Pasta Salad
Time 25m
Yield 1
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a rolling boil in a medium pot. Stir in rotini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and let cool for 3 minutes.
- Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and pepper; toss until well combined. Add arugula and toss.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 43.7 g, Fat 28.3 g, Fiber 5.3 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 19.8 mg
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LEMONY PASTA SALAD WITH GREEN BEANS AND ARUGULA RECIPE …
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- Cook pasta according to package directions, adding green beans during last 3 minutes of cooking.
- Drain and run under cold water to cool. Meanwhile, using a vegetable peeler, remove 3 strips of zest from lemon; thinly slice.
- Whisk in olive oil, Parmesan, mustard, Worcestershire, garlic, and 1/4 teaspoon each salt and pepper.
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